by QueenOfGreen
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Photo by QueenOfGreen
QueenOfGreen's Notes:
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1 cup
rolled oats*
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2 tablespoons
bran
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2 tablespoons
wheat germ
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1/2 teaspoon
baking soda
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2/3 cups
buttermilk**
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Mix dry ingredients.
Ask the hotline about this step!Add buttermilk. Let stand 5 minutes (to allow oats to absorb the buttermilk).
Ask the hotline about this step!Brown pancakes in a hot buttered skillet. (They can be a little difficult to flip the first time, but if they break just shmoosh them back together! Don't worry, they'll still form a pancake in the end!)
Ask the hotline about this step!Top with your choice: maple syrup, honey, preserves (shown here with blackberry puree).
Ask the hotline about this step!NOTES: *Quick or regular both work - regular oats makes for a heavier, chewier pancake, while quick oats soaks in the buttermilk more easily, making it easier to form. **If you haven't any buttermilk, put 2 tsp. white vinegar in a liquid measuring cup, fill with milk to 2/3 cup, let sit 5 minutes.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
